CN102978052A - Wort manufacturing method capable of improving wort filtration performance and increasing fermentable sugar content - Google Patents
Wort manufacturing method capable of improving wort filtration performance and increasing fermentable sugar content Download PDFInfo
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Abstract
The invention discloses a wort manufacturing method capable of improving wort filtration performance and increasing fermentable sugar content. In the barley steeping stage, by the combined use of a malt growth promoter at a certain concentration and promoters for relevant enzyme systems in the malt growth process, the expressions and activities of the relevant enzyme systems in the wort manufacturing process are regulated, the malt quality is improved, and the key point is that the beta-glucan content in the malt is reduced; and, in the malt saccharifying stage, the concentrations of the promoters for the relevant enzyme systems are controlled, so that the synergetic effect of the relevant enzyme systems in the saccharifying stage is strengthened to the greatest extent to effectively decompose starch and protein. By carrying out the above steps, the beta-glucan content in comparison with that of a control malt finished product is significantly reduced, the viscosity and the turbidity of a wort finished product are significantly reduced, the filtration performance of the wort is greatly improved, and the fermentable sugar content of the wort is significantly increased, too. By the wort manufacturing method, the cost is largely saved to achieve a certain economic benefit.
Description
Technical field
The invention belongs to Fructus Hordei Germinatus and mashing field, particularly a kind of Fructus Hordei Germinatus and mashing method that improves wort filtration performance and fermentable sugar content.
Background technology
Fructus Hordei Germinatus is the raw material of brewing industry, and the fine or not direct relation of its quality the cost of brewageing of the quality of beer and beer.Along with the raising of China's reform and opening-up and living standards of the people, China's " barley-Fructus Hordei Germinatus-beer " industrial chain is developed rapidly.Littoral Jiangsu Province is one of the three large main producing regions of the beer raw material barley cultivation of national planning." barley-Fructus Hordei Germinatus-beer " industrial chain is the most characteristic plantation of Littoral Jiangsu Province, processing, manufacturing comprehensive industry chain, and the beer wheat industry output value surpasses 10,000,000,000 yuan, is one of important industry chain of coastland exploitation.But the barley Industry chain in Jiangsu exists obvious problem, compare with import brewer's barley raw material, Jiangsu brewer's barley beta-glucan content is high, protein content is high, cot is thick, leaching yield is low, water sensitivity is serious, add variety and quality heterogeneity, Fructus Hordei Germinatus overall target satisfactory degree is relatively poor.In addition, the Jiangsu brewer's barley is compared with northeast, beer wheat spring wheat producing region, northwest, and its moisture impurity is high, color and luster is partially dark, reguarity is poor, percentage of germination is low, enzyme is that integrity is poor, therefore lacks market competitive power.
The reason that affects malt quality is a lot, and the reason on malting barley variety, wheat technique processed is an even more important factor.At present, domestic wheat processed enterprise mainly is to carry out around indexs such as improving Fructus Hordei Germinatus leaching yield, alpha-amino nitrogen to the improvement of wheat technique processed, yet ignores the control to beta-glucan content in the Fructus Hordei Germinatus in the technique.The beta-glucan solution viscosity is high, therefore too high beta-glucan can cause wort converted mash viscosity excessive, filtration difficulty, and wheat juice is muddy, the raw material leaching yield the is on the low side series of problems of Denging finally impacts the fermentation of wort and the non-biostability of finished beer.Studies show that in a large number the use of barley germination source additive outside the stage largely stimulus related enzyme system expression and strengthen its action intensity, shorten wheat-make cycle, improve the quality of Fructus Hordei Germinatus, wheat juice and beer.For development of new wheat additive processed and promote its application in beer industry, contriver seminar has carried out a large amount of pilot plant tests, kind and the concentration thereof by metal ion in the control saccharification react system is found in research, can significantly improve the action intensity of related enzyme systems, promote the carrying out of saccharification react, improve wheat juice fermentable sugar content.The present invention is based on the reasonable control of soaking wheat and two stage China and foreign countries' source additive kinds of saccharification and concentration to Fructus Hordei Germinatus and wort preparation, to address the technical problem that the prepared wort filtration performance of domestic barley is not good and fermentable sugar content is low.
Summary of the invention
The invention provides a kind of Fructus Hordei Germinatus and mashing method that improves wort filtration performance and fermentable sugar content, the method practicality is wide, can significantly reduce the beta-glucan content in the Fructus Hordei Germinatus, improve the strainability of wheat juice and the fermentable sugar content of raising wheat juice, improved wheat juice output and quality.
The present invention solves the technical problem that the prepared wort filtration performance of domestic barley is not good and fermentable sugar content is low by the reasonable control of soaking wheat and two stage China and foreign countries' source additive kinds of saccharification and concentration to Fructus Hordei Germinatus and wort preparation.
The Fructus Hordei Germinatus of raising wort filtration performance of the present invention and fermentable sugar content and mashing method, comprise and soak wheat, germination, baked coke, saccharification, filter, boil, add hops, revolve the key steps such as heavy, filtration and cooling, wherein committed step is: add the NaOH of barley gross weight 800ppm with the dipping form when soaking second from the bottom time of wheat stage, and add the gibberic acid of barley gross weight 0.1ppm, NaCl and the 50ppm CaCl of 80ppm with the dipping form when soaking wheat the last time
2Saccharification initial period in wort preparation adds and control KCl, CaCl
2And MgCl
2Final concentration be respectively 60ppm, 80ppm and 40ppm.
In the aforesaid method, external source additive types and activity thereof screen by following method:
(1) soaks wheat: take certain type barley as main raw material, adopt the cut off the water supply mode of alternate intervals of immersion to soak wheat, add respectively the wheat additive processed of certain final concentration when in the end soaking wheat twice with the dipping form; Add gibberic acid and metal ion after adding first NaOH, screening concentration is respectively 0～1000ppm, 0～0.15ppm and the 0～100ppm of barley gross weight;
(2) germinate: carry out temperature control germination (but reference example 1) with above-mentioned through the barley after the wheat additive treating processed, and investigate above-mentioned additive to the impact of Fructus Hordei Germinatus related enzyme systems (comprising amylase, limit dextrinase, proteolytic enzyme, beta-glucanase, cellulase, oxydo-reductase etc.) and malt quality in the germination stage, preferentially investigate above-mentioned treatment condition to the impact of beta-glucan content in the Fructus Hordei Germinatus;
(3) baked coke: the Fructus Hordei Germinatus of above-mentioned preparation is carried out baked coke under a certain condition (but reference example 1), measure the content of beta-glucan in the finished product Fructus Hordei Germinatus, and utilize the metal ion residual content in the atomic absorption spectrophotometry monitoring finished product Fructus Hordei Germinatus;
(4) saccharification: take the finished product Fructus Hordei Germinatus of above-mentioned low beta-glucan content as research object, when saccharification is initial, add and control some concentration of metal ions, and under a certain condition (but reference example 1), carry out saccharification producing mash, investigate the combination treatment of soaking in wheat and the saccharification step to the impact of fermentable sugar content in the obtained mash;
(5) filter: the mash after the saccharification is put into brew kettle under a certain condition (but reference example 1), filter, and investigate the described processing of step (1) to the impact of wort filtration speed, wort viscosity and wheat juice turbidity;
(6) according to step (1)～(5), consider NaOH, gibberic acid and metal ion and concentration thereof to the impact of Fructus Hordei Germinatus and wheat juice index of correlation, to reduce beta-glucan content in the Fructus Hordei Germinatus, the strainability that improves wheat juice and wheat juice fermentable sugar content as target, and through further optimizing to determine to soak suitable additive and the activity thereof that adds of wheat stage, and in the malt amylase stage by the form added to control suitable metal ion and activity thereof of this stage.
By the enforcement of above step, the beta-glucan content in the Fructus Hordei Germinatus significantly reduces, and the strainability of wheat juice is greatly improved, and wheat juice fermentable sugar content significantly promotes.
The described addition manner that soaks outer source additive of wheat stage is: add NaOH with the dipping form when soaking wheat second from the bottom time, and add simultaneously gibberic acid and metal ion with the dipping form when soaking wheat the last time; Soaking for the last time the wheat water is slant acidity pH5.8～6.8.
The addition manner of described saccharification stage metal ion is: according to determined should the stage suitable metal ion and the concentration thereof of using of step (6), the mother liquor by adding high density is to reach required activity.
Described metal ion can be K
+, Na
+, Mg
2+, Zn
2+, Ca
2Or Cu
2+, all add with the form of oxymuriate; Can singly plant interpolation also can compoundly add.
Described external source additive control concentration is: NaOH is 0～1000ppm of barley gross weight, and gibberic acid is 0～0.15ppm of barley gross weight, soaks the wheat stage and saccharification stage metal ion is 0～150ppm of barley gross weight.
The present invention is by adding certain density outer source additive soaking wheat stage and malt amylase stage, the vigor of related enzyme systems reaches and not only reduces Fructus Hordei Germinatus beta-glucan content but also improve the wort filtration performance and the purpose of fermentable sugar content during with adjusting barley germination and wort preparation.This fabricating technology is simple, cheap, environmental protection, can reduce enterprise cost, shortens wheat-make cycle, and save energy and capital have significant economic benefit.
Embodiment
In order to understand better the present invention, the present invention is further illustrated below in conjunction with embodiment, but the scope of protection of present invention is not limited to the scope that embodiment represents.
Embodiment 1:
As main raw material carries out test operation, its technical process is take the domestic beer wheat of jiangsu coast Supi No.4 (company limited provides by the outstanding imperial Fructus Hordei Germinatus in Jiangsu): that barley is cleaned removal of impurities → soak wheat → interpolations wheat additive processed (NaOH and gibberic acid) → germination → roasting is dry → dig up the roots → finished product Fructus Hordei Germinatus → pulverizing → saccharification → filter → boil → add the heavy → filtration of hops → revolve → cool off.
Its committed step is as follows:
The first step is soaked wheat
Barley sent into wipe picoprocessor and carry out pre-treatment, then will wipe barley behind the skin and send into and soak the water filling of wheat tank and soak, adopt three disconnected three the mode of soaking to carry out, always soaking the wheat time is 14h, and always water-cut-off is 16h.When soaking wheat, temperature is controlled at 14 ℃, passes into simultaneously pressurized air; Then emit and soak moisture in the wheat tank, allow barley cut off the water supply, open simultaneously vacuum fan and extract the CO that the barley breathing produces
2Wherein, when for the second time soaking wheat, in soaking the wheat water, add the NaOH of barley gross weight 800ppm and stir; When soaking wheat for the third time, in soaking the wheat water, add the gibberic acid of barley gross weight 0.1ppm, stir.Last so that the wheat degree that soaks of barley reaches 42.7%, the dew point rate is 52%;
Second step germinates
Barley after will soaking is well sent into germinating box, at first temperature is controlled at 16 ℃, middle temperature germination 48h, in the germination process, continual air-supply is to carry fresh air, and adopt the spray water moisturizing once, make barley moisture peak value reach 45%,, then temperature is increased to 20 ℃, simultaneously continual air-supply, high temperature germination 48h; Temperature is reduced to 12 ℃ at last, simultaneously continual air-supply, low temperature germination 48h namely obtains malted barley;
The 3rd step baked coke
Adopt the temperature programming method, namely 46 ℃ of 3h rise to 55 ℃, and constant temperature 6h, 3h rise to 64 ℃, and constant temperature 4h, 1h rise to 77 ℃, and constant temperature 1h, 1h rise to 84 ℃ and carry out baked coke;
The 4th step saccharification
Fructus Hordei Germinatus after utilizing pulverizer to baked coke is pulverized, after the Fructus Hordei Germinatus that crushes and 46～47 ℃ of water are put into the brew kettle mixing by the material quality than 1:3.8,45 ℃ of protein 40min that stops, 65 ℃ of saccharification 50min;
The 5th step filtered
Mash after the saccharification is put into brew kettle at 75 ℃ of lower heating 40min, mash after will heating is subsequently squeezed in the filter vat, through ploughing groove (namely in filter vat, stirring mash), leave standstill, the step of backflow, washing trough obtains the wheat juice of clarification, and so that wort concentration be controlled at about 11%;
The 6th step aftertreatment
Wheat juice in the 5th step progressively is warming up to 100 ℃ boils, boiling total time is 60min, adds the hops of wheat juice weight percent 1.5% in boiling part; To the wheat juice after boiling revolve heavy, filter and cooling, namely obtain to meet the good wheat juice of finished product of production requirement.
The committed step of this test is: soaking the wheat stage and add when adding the NaOH of barley gross weight 800ppm when soaking wheat for the second time and soaking wheat for the third time the gibberic acid of barley gross weight 0.1ppm.
Embodiment 2
As main raw material carries out test operation, its technical process is take the domestic beer wheat of jiangsu coast Supi No.4 (company limited provides by the outstanding imperial Fructus Hordei Germinatus in Jiangsu): that barley is cleaned removal of impurities → soak wheat → interpolations wheat additive processed (NaOH, gibberic acid and NaCl) → germination → roasting is dry → dig up the roots → finished product Fructus Hordei Germinatus → pulverizing → saccharification → filter → boil → add the heavy → filtration of hops → revolve → cool off.The concrete operations of its committed step are with embodiment 1, different is, in soaking the wheat step, except soaking for the second time the NaOH that adds barley gross weight 800ppm in the wheat water and soaking for the third time the gibberic acid that adds barley gross weight 0.1ppm in the wheat water, also in soaking for the third time the wheat water, added the NaCl of barley gross weight 80ppm, last so that barley soak Mai Du and the dew point rate reaches respectively 43.2% and 54%.
Embodiment 3
As main raw material carries out test operation, its technical process is take the domestic beer wheat of jiangsu coast Supi No.4 (company limited provides by the outstanding imperial Fructus Hordei Germinatus in Jiangsu): barley is cleaned removal of impurities → soak wheat → interpolation wheat additive (NaOH, gibberic acid and CaCl processed
2) → germinate → roasting is dry → heavy → filtration of the hops that dig up the roots → finished product Fructus Hordei Germinatus → pulverizings → saccharification → filter → boil → adds → revolve → cool off.The concrete operations of its committed step are with embodiment 1, different is, in soaking the wheat step, except soaking for the second time the NaOH that adds barley gross weight 800ppm in the wheat water and soaking for the third time the gibberic acid that adds barley gross weight 0.1ppm in the wheat water, also in soaking for the third time the wheat water, added the CaCl of barley gross weight 50ppm
2, last so that barley soak Mai Du and the dew point rate reaches respectively 44.1% and 56%.
Embodiment 4
As main raw material carries out test operation, its technical process is take the domestic beer wheat of jiangsu coast Supi No.4 (company limited provides by the outstanding imperial Fructus Hordei Germinatus in Jiangsu): barley is cleaned removal of impurities → soak wheat → interpolation wheat additive (NaOH, gibberic acid, NaCl and CaCl processed
2) → germinate → roasting is dry → heavy → filtration of the hops that dig up the roots → finished product Fructus Hordei Germinatus → pulverizings → saccharification → filter → boil → adds → revolve → cool off.The concrete operations of its committed step are with embodiment 1, different is, in soaking the wheat step, except soaking for the second time the NaOH that adds barley gross weight 800ppm in the wheat water and soaking for the third time the gibberic acid that adds barley gross weight 0.1ppm in the wheat water, also in soaking for the third time the wheat water, added NaCl and the 50ppm CaCl of barley gross weight 80ppm
2, last so that barley soak Mai Du and the dew point rate reaches respectively 45% and 60%.
Embodiment 5
As main raw material carries out test operation, its technical process is take the domestic beer wheat of jiangsu coast Supi No.4 (company limited provides by the outstanding imperial Fructus Hordei Germinatus in Jiangsu): barley is cleaned removal of impurities → soak wheat → interpolation wheat additive (NaOH, gibberic acid, NaCl and CaCl processed
2) → germinate → roasting is dry → heavy → filtration of the hops that dig up the roots → finished product Fructus Hordei Germinatus → pulverizings → interpolations and control KCl concentration → saccharification → filter → boil → add → revolve → cool off.The concrete operations of its committed step are with embodiment 4, and different is, add and the final concentration of control KCl is 60ppm at the malt amylase initial period.
Embodiment 6
As main raw material carries out test operation, its technical process is take the domestic beer wheat of jiangsu coast Supi No.4 (company limited provides by the outstanding imperial Fructus Hordei Germinatus in Jiangsu): barley is cleaned removal of impurities → soak wheat → interpolation wheat additive (NaOH, gibberic acid, NaCl and CaCl processed
2) → germinate → roasting is dry → digs up the roots → finished product Fructus Hordei Germinatus → pulverizings → interpolation and control KCl and CaCl
2Concentration → saccharification → filter → boil → add hops → revolve are heavy → filter → cooling.The concrete operations of its committed step are with embodiment 4, and different is to add and control KCl and CaCl at the malt amylase initial period
2Final concentration be respectively 60ppm and 80ppm.
Embodiment 7
As main raw material carries out test operation, its technical process is take the domestic beer wheat of jiangsu coast Supi No.4 (company limited provides by the outstanding imperial Fructus Hordei Germinatus in Jiangsu): barley is cleaned removal of impurities → soak wheat → interpolation wheat additive (NaOH, gibberic acid, NaCl and CaCl processed
2) → germinate → roasting is dry → digs up the roots → finished product Fructus Hordei Germinatus → pulverizings → interpolation and control KCl, CaCl
2And MgCl
2Concentration → saccharification → filter → boil → add hops → revolve are heavy → filter → cooling.The concrete operations of its committed step are with embodiment 4, and different is to add and control KCl, CaCl at the malt amylase initial period
2And MgCl
2Final concentration be respectively 60ppm, 80ppm and 40ppm.
Comparative Examples 1
As main raw material carries out test operation, its technical process is take the domestic beer wheat of jiangsu coast Supi No.4 (company limited provides by the outstanding imperial Fructus Hordei Germinatus in Jiangsu): that barley is cleaned removal of impurities → soak wheat → germinations → roasting is dry → dig up the roots → finished product Fructus Hordei Germinatus → pulverizing → saccharification → filter → boil → add the heavy → filtration of hops → revolve → cool off.The concrete operations of its committed step are with above-mentioned embodiment, and different is all not add any additive in wheat processed stage and malt amylase initial period.
In order to verify effect of the present invention, with the prepared finished product Fructus Hordei Germinatus of above-described embodiment 1-7 and wheat juice and adopt Fructus Hordei Germinatus that traditional method (Comparative Examples 1) makes and the main quality index of wheat juice to contrast, it the results are shown in Table 1.
The main quality index of table 1 Fructus Hordei Germinatus and wheat juice
Annotate: each index is all according to " operation instructions on the brewing industry handbook (Guan Dunyi, 1998) is measured.
Conclusion: can find out according to table 1 data, adopt that beta-glucan content is significantly less than Comparative Examples gained Fructus Hordei Germinatus beta-glucan content in the embodiment 1-7 operation gained Fructus Hordei Germinatus, and alpha-amino nitrogen, leaching yield, storehouse value and saccharogenic power etc. mainly the Fructus Hordei Germinatus index than Comparative Examples in various degree improvement is arranged all; Compare ratio, turbidity, the viscosity that operates gained wheat juice by embodiment significantly reduces and wort filtration speed significantly improves; Compare ratio, operating gained wheat juice fermentable sugar content by embodiment all has in various degree raising.Wherein, the quality of embodiment 7 gained Fructus Hordei Germinatus and wheat juice is best, compare photograph (without additive treating), the beta-glucan content of this finished product Fructus Hordei Germinatus nearly 30%, turbidity and the viscosity of finished product wheat juice are significantly reduced, the filtration velocity of wheat juice has improved 215%, and the fermentable sugar content of finished product wheat juice has improved 16%.The test-results explanation by processing in the synergy of wheat processed stage and saccharification stage China and foreign countries' source additive, can significantly improve the quality of Fructus Hordei Germinatus and wheat juice.
Claims (2)
1. mashing method that improves wort filtration performance and fermentable sugar content comprises and soaks wheat, germination, baked coke, saccharification, filters, boils, adds hops, revolves the key steps such as heavy, filtration and cooling, it is characterized in that:
In soaking the wheat step, add the gibberic acid of NaOH, 0.1 ppm of barley gross weight 800 ppm, NaCl and the 50 ppm CaCl of 80 ppm with the dipping form
2, then carry out barley germination;
In saccharification step, initial period adds and control KCl, CaCl
2And MgCl
2Final concentration be respectively 60 ppm, 80 ppm and 40 ppm.
2. described method according to claim 1 is characterized in that the interpolation of soaking wheat step China and foreign countries source additive sequentially is: the NaOH that adds barley gross weight 800 ppm when soaking wheat second from the bottom time with the dipping form; And add the gibberic acid of barley gross weight 0.1 ppm, NaCl and the 50 ppm CaCl of 80 ppm when soaking wheat the last time
2
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Cited By (3)
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| CN104397296A (en) * | 2014-12-18 | 2015-03-11 | 四川谷黄金集团有限公司 | Method for producing germinated brown rice tea through low-temperature kilning |
| CN106596763A (en) * | 2016-12-08 | 2017-04-26 | 贵州大学 | Method for improving flavor substance in malt beer |
| CN113355178A (en) * | 2021-06-30 | 2021-09-07 | 江苏省农垦麦芽有限公司 | Method for reducing crystallization temperature of crystallized malt |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104397296A (en) * | 2014-12-18 | 2015-03-11 | 四川谷黄金集团有限公司 | Method for producing germinated brown rice tea through low-temperature kilning |
| CN106596763A (en) * | 2016-12-08 | 2017-04-26 | 贵州大学 | Method for improving flavor substance in malt beer |
| CN106596763B (en) * | 2016-12-08 | 2019-05-14 | 贵州大学 | A method of improving malt beer flavor substance |
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| CN113355178B (en) * | 2021-06-30 | 2023-03-28 | 江苏省农垦麦芽有限公司 | Method for reducing crystallization temperature of crystallized malt |
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